Butter Pecan Pound Cake

"My mom purchased this cake from our annual church bazaar! She was generous and gave half of the cake to me! Wow, it was so good! It was moist, dense and delicious!"
 
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Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 cake
Serves:
12
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ingredients

  • 1 (18 ounce) box yellow cake mix (Betty Crocker suggested)
  • 1 (16 ounce) can coconut pecan frosting
  • 1 cup water
  • 12 cup vegetable oil
  • 4 -5 eggs (4 eggs if yours are really large)
  • 2 teaspoons vanilla extract
  • 14 cup powdered sugar
  • 14 cup pecans, chopped
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directions

  • Preheat oven to 350 degrees.
  • Lightly grease tube pan or spray with Pam.
  • Sprinkle pan with the powdered sugar.
  • Sprinkle chopped pecans over the powdered sugar.
  • Mix 1st 6 ingredients for about 4 minutes.
  • Pour in pan over the sugar and pecans.
  • Bake 60-70 minutes at 350 degrees.
  • Let cool for 10-15 minutes before serving.
  • Enjoy!

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Reviews

  1. Very easy to make and very moist. I served it with vanilla ice cream but imagine serving it with butter pecan ice cream would be even better!
     
  2. So easy to whip up and so yummy too!
     
  3. A co-worker gave me this recipe a couple of years ago and it is my favorite cake. It is so moist and rich tasting. We make it with a butter pecan cake mix instead of the yellow.
     
  4. This is a good recipe and I enjoyed it, but didn't feel it had the texture of a pound cake. I was a little disappointed in that. The powdered sugar in the bottom of the pan was still dusty and white when I inverted the cake. I was hoping it would have done something like make a glaze or crust. Overall, though it was not too bad, but I probably will try something else next time. Thanks for posting!
     
  5. Made this for father's day b/c my dad loves butter pecan anything. Turned out fantastic!! I used 4 eggs and I used 1/4 cup oil and 1/4 cup applesauce. Very good cake that I will make again and again. Thanks Bobtail!!
     
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